Ingredients:

  • 2 rockfish fillets, skin on, about 6 oz (170 g) each, fresh or thawed
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil (30 ml)
  • 3 tbsp unsalted butter (45 g), softened
  • 1 garlic clove, minced
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 tsp finely chopped fresh parsley
  • ½ tsp finely chopped fresh thyme
  • Zest of 1 lemon (optional for extra brightness)
  • Salt and pepper to taste

Instructions:

  1. Pat rockfish fillets dry with paper towels.
  2. Season both sides evenly with kosher salt and black pepper.
  3. In a small bowl, combine softened butter, minced garlic, lemon juice, parsley, thyme, lemon zest, salt, and pepper. Mix well and set aside.
  4. Warm olive oil in the sauté pan over medium-high heat until shimmering but not smoking.
  5. Place fillets skin-side down in the hot pan and press gently with spatula to ensure even contact.
  6. Cook uncovered for about 4-5 minutes, until skin is crisp and golden brown.
  7. Flip carefully and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.
  8. Reduce heat to low.
  9. Add a dollop of lemon herb butter on top of each fillet to melt and coat.
  10. Remove from heat.
  11. Plate the fish and spoon any melted lemon herb butter from the pan over the fillets.
  12. Garnish with extra parsley or lemon wedges, if desired.